Broccoli Cheddar Soup - Panera Style

Broccoli Cheddar Soup – Panera Style

• 2 T. Butter, melted
• 1 large onion, chopped
• 1/2 c. butter, melted
• 1/2 c. all purpose flour
• 4 c. half and half
• 4 c. chicken broth
• 1 lb. fresh broccoli
• 2 cups, julienned carrots
• salt and pepper, to taste
• 1/2 t. nutmeg
• 16 oz. sharp cheddar cheese, grated

Saute onion in butter.  Set aside.   Whisk butter and flour over medium heat for 3-5 minutes.  Stir constantly and slowly add half and half.  Add chicken stock, still whisking.

Simmer 20 minutes.

Add broccoli, carrots and onion.  Cook over low heat until veggies are tender – about 20-25 minutes.  Add salt and pepper.  The soup will have thickened by now.

Carefully transfer soup mixture to blender and puree.  Return soup to pot (or crockpot) over low heat.  Add cheese.  Stir until well blended.  Add nutmeg right before serving.

Makes 8-10 servings.

SURVEY SAYS:  Keeper- but next time definitely only use half the amount of carrots and more broccoli. Sean and Ethan helped me make this one, so it was fun to have family time while making it:)

Guiltless Alfredo Sauce

Guiltless Alfredo Sauce

From  Our Best Bites: Mormon Moms in the Kitchen

2 cups low-fat milk
1/3 cup (3 ounces) low-fat cream cheese
2 tablespoons flour
1 teaspoon salt
1 tablespoon water
3 garlic cloves, minced
1 cup freshly grated Parmesan Cheese (best if you grate it yourself, as pregrated is too dry and the sauce will be lumpy)

1.  In a blender, blend milk, cream cheese, flour, and salt until smooth and set aside

2.  In a large, nonstick saucepan, melt butter on medium-high heat and add the garlic.  Saute the garlic for about 30 seconds, stirring constantly to prevent the garlic from sticking and burning.

3.  Add the milk mixture ot the pan.  Stir constantly for 3-4 minutes or until it just comes to a simmer.  Keep stirring and let it cook for a few minutes more or until the sauce thickens, about 6-7 minutes.

4.  Once the sauce has started to thicken, remove from heat.  Whisk the cheese into the sauce and immediately cover the pan.

5.  Allow the sauce ot stand for at least 10 minutes before using.  It will continue to thicken upon standing.

6.  Serve immediately.  Refrigerate leftovers for up to 5 days.  The sauce will become very thick once refrigerated.  To use it, reheat the sauce and add a little milk until the desired consistency is reached.


FREEZER INSTRUCTIONS:  After step three, transfer the mixture to an 8x8 inch disposable aluminum baking pan.  Sprinkle with cheese and cover tightly with aluminum foil.  Freeze for up to 3 months.  When ready to cook, preheat the oven to 400º and bake, covered, for 90 minutes or until the casserole is cooked through and the cheese is melted and bubbly.

SURVEY SAYS:  So good!  It is light so you don't feel weighed down afterwards. It does take a lot of stirring, though, so it makes it hard to work on other parts of the meal at the same time.. unless you recruit a helpful kiddo:)

Chicken Lasagna Roll Ups

Chicken Lasagna Roll Ups

From Sandra Lee Semi-Homemade: The Complete Cookbook

12 lasagna noodles
1 container (15 oz) ricotta cheese
1 egg, lightly beaten
1 tablespoon Italian dressing
1 tablespoon crushed garlic
1 tablespoon chopped fresh parsley
1 jar (24 oz) marinara sauce
2 cups shredded rotisserie chicken (I used Purdue chicken strips that were pre-cooked)
2 cups shredded mozzarella cheese
2 tablespoons shredded Parmesan cheese

1.  Preheat oven to 350º.  In a large pot of boiling salted water, cook lasagna noodles for 8 minutes.  Drain and rinse with cold water to stop cooking; drain again. Set aside.

2.  In a medium bowl, stir together ricotta cheese, beaten egg, Italian seasoning, garlic, and parsley.

3.  Spread ½ cup of the marinara sauce in a 9x13 baking dish.  Spread each lasagna noodle with 2 tablespoons of ricotta cheese mixture; sprinkle each with 3 tablespoons of mozzarella cheese.  Roll up filled noodles and place, seam sides down, in prepared baking dish.  Spoon the remaining marinara sauce over roll-ups.

4.  Cover with foil.  Bake in preheated oven for 35 minutes.  Remove foil; sprinkle with Parmesan cheese.  Bake for 10 minutes more.  Serve hot.

SURVEY SAYS:  So good!  Everyone really liked this recipe; although it takes some time to prepare it.